Everything we stock

Caputo's classic 'red bag' Tipo 00 flour with strong gluten, made for long-rise doughs that need structure and elasticity.

Typical use: Neapolitan pizza, long-fermented doughs, artisan bread.

• 1*25Kg
• Italy

The 'blue bag' Tipo 00 professional pizza flour, finely milled for soft, elastic dough that bakes with a light, airy crust.

Typical use: Wood-fired and deck-oven pizza, focaccia.

• 1*25Kg
• Italy

Tipo 00 flour blended for American-style pizza: strong gluten for stretchy, chewy crusts and higher-temperature ovens.

Typical use: New York and pan-style pizza, thick crusts.

• 1*25Kg
• Italy

Caputo's Tipo 0 'Oro' flour with higher protein, giving dough strength for long fermentation and enriched recipes.

Typical use: Long-rise pizza dough, panettone and enriched breads.

• 1*25Kg
• Italy

Tipo 0 'Nuvola Super' flour developed for very airy, high-hydration doughs with a pronounced, puffed cornicione.

Typical use: Contemporary Neapolitan 'canotto' pizza, high-hydration doughs.

• 1*25Kg
• Italy

Tipo 00 flour milled for fresh pasta and gnocchi, giving smooth, elastic sheets that roll thin without tearing.

Typical use: Fresh egg pasta, ravioli, gnocchi.

• 1*25Kg
• Italy

Caputo's classic 'red bag' Tipo 00 flour with strong gluten, made for long-rise doughs that need structure and elasticity.

Typical use: Neapolitan pizza, long-fermented doughs, artisan bread.

• Italy

The 'blue bag' Tipo 00 professional pizza flour, finely milled for soft, elastic dough that bakes with a light, airy crust.

Typical use: Wood-fired and deck-oven pizza, focaccia.

• Italy

Caputo whole-wheat flour with the natural bran and germ retained, for rustic doughs with more flavour and fibre.

Typical use: Whole-wheat pizza and bread, rustic focaccia.

• Italy

Caputo's all-purpose Tipo 00 flour for everyday baking and cooking, with balanced strength and a fine, soft texture.

Typical use: Everyday pizza, pastry, cakes and sauces.

• Italy

High-protein Manitoba Tipo 0 flour for very strong doughs, ideal for long fermentation and enriched, high-rise bakes.

Typical use: Panettone, brioche, croissant and long-rise doughs.

• Italy

Caputo's 'historic label' Tipo 1 flour, less refined than 00 for a fuller wheat flavour and golden crumb.

Typical use: Rustic pizza and bread, focaccia.

• Italy

Twice-milled durum wheat semolina, fine and golden, for dried-style pasta and for dusting pizza peels.

Typical use: Fresh semolina pasta, orecchiette, dusting doughs and peels.

• 1*5kg
• Italy

The 'blue bag' Tipo 00 professional pizza flour, finely milled for soft, elastic dough that bakes with a light, airy crust.

Typical use: Wood-fired and deck-oven pizza, focaccia.

• Italy

Caputo's all-purpose Tipo 00 flour for everyday baking and cooking, with balanced strength and a fine, soft texture.

Typical use: Everyday pizza, pastry, cakes and sauces.

• Italy

Caputo Fioreglut gluten-free flour blend, formulated to give gluten-free pizza and bread a texture close to wheat dough.

Typical use: Gluten-free pizza, bread and focaccia.

• Italy

Caputo whole-wheat flour with the natural bran and germ retained, for rustic doughs with more flavour and fibre.

Typical use: Whole-wheat pizza and bread, rustic focaccia.

• Italy

Twice-milled durum wheat semolina, fine and golden, for dried-style pasta and for dusting pizza peels.

Typical use: Fresh semolina pasta, orecchiette, dusting doughs and peels.

• Italy

Italian UHT whipping cream with 36% fat, whipping to a stable, glossy peak for pastry and hot kitchen use.

Typical use: Desserts, whipped toppings, cream sauces and risotto.

• 12*1
• Italy

Rich, smooth Italian mascarpone cheese with a delicate, sweet cream flavour.

Typical use: Tiramisù, cheesecakes, creamy pasta sauces.

• 12*0.500
• Italy

Parmigiano Reggiano, the aged hard cheese of Emilia, with a granular texture and deep, nutty, savoury flavour.

Typical use: Grating over pasta and risotto, shaving into salads, cheese boards.

• 2*4
• Italy

Grana Padano, an aged Italian hard cheese with a slightly milder, sweeter profile than Parmigiano and excellent grating quality.

Typical use: Grating and shaving, pasta, risotto, fillings.

• 2*4
• Italy

A whole Grana Padano wheel for high-volume kitchens and retail counters that cut and grate their own cheese.

Typical use: Deli counters, tableside pasta wheels, bulk grating.

• 1*36
• Italy

Italian aged hard cheese for grating, a cost-effective everyday alternative to protected-origin cheeses.

Typical use: Grating over pasta, pizza toppings, sauces and fillings.

• 2*4
• Italy

Italian aged hard cheese for grating, a cost-effective everyday alternative to protected-origin cheeses.

Typical use: Grating over pasta, pizza toppings, sauces and fillings.

• 5*1
• Italy

Pecorino Romano, a sharp, salty sheep's-milk cheese aged for a firm texture and bold flavour.

Typical use: Cacio e pepe, carbonara, amatriciana, grating.

• Italy

Dutch unsalted butter with 82% fat, a consistent professional butter for pastry, baking and finishing.

Typical use: Laminated pastry, cakes, sauces, table butter.

• portion 200*8g
• Holland

Dutch unsalted butter with 82% fat, a consistent professional butter for pastry, baking and finishing.

Typical use: Laminated pastry, cakes, sauces, table butter.

• Roll 10*500g
• Holland

Dutch unsalted butter with 82% fat, a consistent professional butter for pastry, baking and finishing.

Typical use: Laminated pastry, cakes, sauces, table butter.

• 1*5
• Holland

Dutch unsalted butter with 82% fat, a consistent professional butter for pastry, baking and finishing.

Typical use: Laminated pastry, cakes, sauces, table butter.

• 1*25
• Holland

Pre-grated Dutch mozzarella (40+ fat in dry matter) with a clean melt and even stretch, ready to use from the bag.

Typical use: Pizza, pasta bakes, sandwiches and gratins.

• 5*2kg
• Holland

Dutch smoked cheese with a firm texture and gentle, smoky flavour.

Typical use: Sandwiches, burgers, cheese boards, sliced platters.

• 1*4
• Holland

Frozen Italian fior di latte mozzarella balls from Caseificio Valcolatte, portioned for consistent plating.

Typical use: Caprese, salads, antipasti, pizza toppings.

• 16* 0.125g
• Italy

Frozen fior di latte mozzarella loaf, easy to slice or dice with a controlled moisture release for pizza.

Typical use: Neapolitan pizza, baked pasta, panini.

• 1*12
• Italy

Frozen buffalo-milk mozzarella balls with the soft, milky richness typical of mozzarella di bufala.

Typical use: Pizza margherita di bufala, caprese, antipasti.

• 8* 0.125g
• Italy

Frozen bite-sized cherry mozzarella (ciliegine) for salads and garnish, sold in bulk catering packs.

Typical use: Salads, skewers, pasta salads, garnish.

• 4*2.5kg
• Italy

Frozen smoked scamorza, a firm, lightly smoked pulled-curd cheese that melts beautifully.

Typical use: Pizza, grilled scamorza, stuffed pasta, panini.

• 1*1kg
• Italy

Fresh Italian ricotta from Caseificio Valcolatte, made to a traditional family recipe with 100% Italian milk.

Typical use: Filled pasta, cannoli and cheesecakes, spreads, pizza toppings.

• 6*250g
• Italy

Fresh Italian burrata from Caseificio Valcolatte: a thin stretched-curd shell filled with creamy stracciatella, made with 100% Italian milk.

Typical use: Pizza topping after baking, salads, antipasti, pasta.

• Italy

Italian whole peeled tomatoes in juice, in large catering tins for sauces and bases.

Typical use: Pizza sauce, ragù, sugo, braises.

• 6*2.55kg
• Italy

Cooked red kidney beans in catering tins, ready to drain and use.

Typical use: Salads, chili, soups, Mexican-style dishes.

• 6*2.55kg
• Italy

Italian sun-dried tomatoes in bulk catering packs, with concentrated sweet-savoury flavour.

Typical use: Antipasti, pasta, focaccia, sandwiches and salads.

• 2*2.9kg
• Italy

Italian green basil pesto in single-service jars.

Typical use: Pasta, sandwiches, dressings, pizza finishing.

• 12*180g
• Italy

Italian balsamic vinegar with a balance of sweetness and acidity for dressings and glazes.

Typical use: Salad dressings, glazes, marinades, finishing.

• 2*5L
• Italy

Italian balsamic vinegar with a balance of sweetness and acidity for dressings and glazes.

Typical use: Salad dressings, glazes, marinades, finishing.

• 12*500ML
• Italy

Italian Arborio rice, a short-grain risotto rice that releases starch for a creamy finish.

Typical use: Risotto, arancini, rice puddings.

• 10*1KG
• Italy

Capers preserved in vinegar, in a large catering jar.

Typical use: Puttanesca, piccata, salads, tartare, pizza.

• 6*980G
• Italy

A smooth truffle cream from Giuliano Tartufi, blending truffle with mushrooms for an easy, spreadable truffle base.

Typical use: Pasta and risotto, crostini, sauces, burgers.

• 12*460G
• Italy

Black truffle sauce (salsa tartufata) with black summer truffle and mushrooms.

Typical use: Pasta, risotto, meat sauces, pizza finishing.

• 12*500g
• Italy

Sliced black summer truffle preserved in a jar, ready to lay over finished dishes.

Typical use: Garnishing pasta, eggs, carpaccio and pizza.

• Italy

Dried Italian porcini mushrooms with an intense, earthy aroma that rehydrates into sauces and stocks.

Typical use: Risotto, sauces, stocks, stuffing.

• 6*500g
• Italy

Extra virgin olive oil infused with white truffle aroma for finishing dishes at the pass.

Typical use: Drizzling over pasta, risotto, eggs, carpaccio, pizza.

• Italy

White truffle 'tartufata' sauce combining white truffle with mushrooms and olive oil.

Typical use: Pasta, risotto, bruschetta, meat and fish.

• Italy

Urbani white truffle oil, an olive oil base infused with white truffle aroma.

Typical use: Finishing pasta, risotto, eggs, fries and pizza.

• 6*250ml
• Italy

Urbani black truffle oil with the deeper, earthier note of black truffle.

Typical use: Finishing meats, potatoes, risotto and sauces.

• 6*250ml
• Italy

Urbani dried porcini mushrooms, selected and dried to preserve their deep, woodsy flavour.

Typical use: Risotto, sauces, stocks, stuffing.

• 1*500G
• Italy

Thin truffle carpaccio slices preserved in oil, ready to plate.

Typical use: Garnishing pasta, pizza, meats and tasting menus.

• 6*500G
• Italy

Urbani truffle sauce with truffle and mushrooms, an easy way to bring truffle flavour to any dish.

Typical use: Pasta, risotto, crostini, sauces.

• 6*500G
• Italy

Frozen mixed porcini pieces, a convenient year-round porcini for cooked dishes.

Typical use: Risotto, pasta sauces, soups.

• 10*1
• Italy

Frozen sliced porcini mushrooms, ready to sauté straight from frozen.

Typical use: Sautéed sides, pasta, risotto, pizza.

• 6*1
• Italy

Frozen diced porcini mushroom cubes for sauces and fillings where an even cut matters.

Typical use: Sauces, stuffings, soups, ragù.

• 8*1
• Italy

Frozen whole porcini mushrooms, the premium format for slicing and presenting.

Typical use: Grilled or roasted porcini, tasting menus, carpaccio.

• 8*1
• Italy

Frozen whole blueberries from Asiago Food, individually quick frozen for pastry and beverage use.

Typical use: Desserts, smoothies, muffins, toppings.

• 1*1
• Italy

Frozen mixed berries (frutti di bosco) from Asiago Food for desserts and drinks.

Typical use: Smoothies, coulis, cheesecakes, tarts.

• 1*1
• Italy

Frozen whole raspberries from Asiago Food, quick frozen to keep shape and colour.

Typical use: Coulis, desserts, cocktails, garnish.

• 1*1
• Italy

Frozen pitted cherries, ready to use in pastry and sauces.

Typical use: Clafoutis, compotes, sauces, cocktails.

• 1*1
• Italy

Frozen whole blackberries from Asiago Food.

Typical use: Desserts, smoothies, jams, garnish.

• 1*1
• Italy

Frozen avocado halves, peeled and pitted, for consistent ripeness year-round.

Typical use: Guacamole, toast, salads, smoothies.

• 1*1
• Italy

Frozen whole strawberries in a 10 kg catering pack.

Typical use: Smoothies, sauces, desserts, jams.

• 1*10
• Italy

Frozen mango chunks, cut and quick frozen at peak ripeness.

Typical use: Smoothies, sorbets, desserts, salads.

• 1*1
• Italy

CREA dark chocolate couverture blend with 73% cocoa, in a professional 2.5 kg pack.

Typical use: Ganache, mousse, tempering, pastry.

• Italy

CREA dark chocolate couverture blend with 60% cocoa, a balanced everyday dark for pastry work.

Typical use: Ganache, mousse, glazing, baking.

• Italy

CREA dark chocolate couverture blend with 50% cocoa, a sweeter dark chocolate for desserts and bakery.

Typical use: Cakes, cookies, fillings, hot chocolate.

• Italy

CREA intense dark chocolate couverture blend with 85% cocoa for bold, low-sugar recipes.

Typical use: Ganache, tempering, fine pastry, bean-to-bar style desserts.

• Italy

CREA milk chocolate couverture with 37% cocoa, creamy and rich for moulding and pastry.

Typical use: Moulding, ganache, mousse, coatings.

• Italy

CREA milk chocolate couverture with a minimum 32% cocoa, a smooth all-purpose milk chocolate.

Typical use: Baking, coatings, fillings, hot chocolate.

• Italy

CREA white chocolate couverture with 34% cocoa butter, creamy and easy to colour and flavour.

Typical use: Ganache, mousse, decorations, coloured coatings.

• Italy

Pure cocoa butter in small chips for easy melting and dosing.

Typical use: Tempering, cocoa butter colours, glazes, sprays.

• Italy

Unsweetened cocoa powder for professional pastry and beverages.

Typical use: Baking, dusting, hot chocolate, ice cream.

• Italy

Pure pistachio paste for pastry and gelato, with a natural green colour and roasted nut flavour.

Typical use: Gelato, creams, fillings, ganache.

• Italy

CREA 'Creolosa' hazelnut paste, a smooth roasted hazelnut base for spreads and pastry creams.

Typical use: Spreads, gelato, fillings, ganache.

• Italy

CREA 100 g white chocolate bar with cream, a retail-ready Italian chocolate bar.

Typical use: Retail shelves, minibars, gift boxes.

• Italy

CREA 100 g milk chocolate bar with cream.

Typical use: Retail shelves, minibars, gift boxes.

• Italy

CREA 100 g dark chocolate bar with 60% cocoa.

Typical use: Retail shelves, minibars, gift boxes.

• Italy

CREA 100 g dark chocolate bar with 85% cocoa.

Typical use: Retail shelves, minibars, gift boxes.

• Italy

CREA 100 g milk chocolate bar with chopped hazelnuts.

Typical use: Retail shelves, minibars, gift boxes.

• Italy

CREA single-origin extra dark chocolate bar, 70% cocoa, Dominican Republic origin, 100 g.

Typical use: Retail, tasting flights, cheese and wine pairings.

• Dominican Republic

CREA single-origin extra dark chocolate bar, 73% cocoa, Ecuador origin, 100 g.

Typical use: Retail, tasting flights, cheese and wine pairings.

• Ecuador

CREA single-origin extra dark chocolate bar, 73% cocoa, Peru origin, 100 g.

Typical use: Retail, tasting flights, cheese and wine pairings.

• Peru

CREA single-origin extra dark chocolate bar, 74% cocoa, Madagascar origin, 100 g.

Typical use: Retail, tasting flights, cheese and wine pairings.

• Madagascar

CREA single-origin extra dark chocolate bar, 74% cocoa, Venezuela origin, 100 g.

Typical use: Retail, tasting flights, cheese and wine pairings.

• Venezuela

Spanish soft goat's milk cheese, mild and creamy, in 145 g portions.

Typical use: Salads, tapas, cheese boards, baked goat cheese.

• 24×10
• Spain

Spanish fresh goat cheese log (1 kg), easy to slice into rounds.

Typical use: Salads, tartines, pizza, grilled rounds.

• 216×3
• Spain

Cured Spanish sheep's-milk cheese with black truffle, a rich and aromatic table cheese.

Typical use: Cheese boards, tapas, shaving over dishes.

• 80×2
• Spain

D.O.P. Manchego Añejo from Vega Mancha: sheep's-milk cheese from La Mancha, aged 10–12 months for a firm, crumbly texture and a rich, nutty flavour.

Typical use: Cheese boards, tapas, grating over salads and pasta, pairing with quince or honey.

• Spain

D.O.P. Manchego Curado from Vega Mancha: sheep's-milk cheese from La Mancha, aged 5–6 months for a firm yet supple texture and a balanced, mildly nutty flavour.

Typical use: Cheese boards, tapas, grating over salads and pasta, pairing with quince or honey.

• Spain

Rizzoli sardines in olive oil, in single-serve 40 g tins.

Typical use: Antipasti, tapas, salads, bruschetta.

• 26×40g
• Italy

Rizzoli Italian tuna in olive oil, firm fillets with a clean, rich flavour.

Typical use: Salads, pasta, sandwiches, vitello tonnato.

• 32×3×65g
• Italy

Rizzoli Italian tuna in brine (al naturale), lighter than the oil-packed version.

Typical use: Salads, sandwiches, rice bowls, poke.

• 32×3×65 g
• Italy

Rizzoli Italian tuna in olive oil, firm fillets with a clean, rich flavour.

Typical use: Salads, pasta, sandwiches, vitello tonnato.

• 6×200g
• Italy

Rodolfi 'Ardita' Tuttapolpa fine tomato pulp in a 5 kg catering tin, a ready base for sauces.

Typical use: Pizza sauce, pasta sauces, soups, braises.

• 3×5
• Italy

Rodolfi 'Ardita' classic seasoned pizza sauce in a 5 kg catering tin, ready to spread.

Typical use: Pizza bases, calzone, pasta bakes.

• 3×5
• Italy

La Fiammante crushed tomatoes for pizza in 4 kg tins, a rustic base with visible tomato pieces.

Typical use: Pizza bases, quick sauces.

• 3×4000
• Italy

La Paesana whole peeled tomatoes in 2.5 kg tins.

Typical use: Pizza sauce, ragù, soups.

• 6×2500
• Italy

La Fiammante whole peeled tomatoes in 2.5 kg tins, sweet and low in acidity.

Typical use: Neapolitan pizza sauce, sugo, braises.

• 6×2500
• Italy

La Fiammante dried penne pasta.

Typical use: Pasta dishes, pasta bakes, pasta salads.

• Italy

Roma sweet paprika in a professional tub.

Typical use: Rubs, stews, sauces, garnish.

• Italy

Roma garlic granules, a shelf-stable garlic seasoning.

Typical use: Marinades, rubs, dressings, bread.

• Italy

Roma premium crushed chilli flakes.

Typical use: Pizza, pasta, oils, marinades.

• Italy

Roma ground black pepper.

Typical use: General seasoning, sauces, rubs.

• Italy

Roma onion granules.

Typical use: Rubs, marinades, soups, burgers.

• Italy

Roma ground onion powder.

Typical use: Rubs, dressings, sauces, batters.

• Italy

Roma smoked Spanish paprika (pimentón) with a deep, smoky aroma.

Typical use: Paella, rubs, roasted potatoes, aioli.

• Italy

Roma premium dried oregano.

Typical use: Pizza, tomato sauces, marinades, salads.

• Italy

Cyprus pyramid flake salt, crunchy finishing salt crystals.

Typical use: Finishing meats, salads, breads, chocolate.

• Italy

Roma Cajun seasoning blend.

Typical use: Blackened fish and chicken, fries, rubs.

• Italy

Roma fajita seasoning blend.

Typical use: Fajitas, grilled chicken and beef, tacos.

• Italy

Roma dried thyme leaves.

Typical use: Roasts, stocks, marinades, breads.

• Italy

Roma Italian herb seasoning blend.

Typical use: Pizza, pasta sauces, dressings, focaccia.

• Italy

Roma natural ruby red food colour powder from beetroot.

Typical use: Natural colouring for pastry, gelato and beverages.

• Italy

Roma natural deep blue food colour powder from blue spirulina.

Typical use: Natural colouring for pastry, gelato and beverages.

• Italy

Roma natural green food colour powder from spirulina and safflower.

Typical use: Natural colouring for pastry, gelato and beverages.

• Italy

Roma natural shocking pink food colour powder from beetroot and carrot.

Typical use: Natural colouring for pastry, gelato and beverages.

• Italy

Roma natural sun yellow food colour powder from safflower.

Typical use: Natural colouring for pastry, gelato and beverages.

• Italy

Roma natural ultra violet food colour powder from purple carrot.

Typical use: Natural colouring for pastry, gelato and beverages.

• Italy

Roma natural black food colour powder from activated charcoal.

Typical use: Black doughs, buns, pastry and beverages.

• Italy

Whole grade-A Bali vanilla pods, plump and aromatic.

Typical use: Crème anglaise, gelato, pastry creams, syrups.

• Italy

Roma hot Mexican-style chilli seasoning.

Typical use: Tacos, salsas, marinades, chili con carne.

• Italy

Roma dried basil leaves.

Typical use: Tomato sauces, pizza, dressings.

• Italy

Roma roast and meat seasoning blend in a large 750 g tub.

Typical use: Roasts, grills, burgers, marinades.

• Italy

Roma crushed smoked chipotle chilli.

Typical use: BBQ rubs, salsas, mayo, marinades.

• Italy

Roma dried rosemary leaves.

Typical use: Roast potatoes, focaccia, lamb, marinades.

• Italy

Polenghi ReaLemon lemon juice in 1 L bottles, a consistent lemon juice for bars and kitchens.

Typical use: Cocktails, lemonade, dressings, marinades.

• 6×1L
• European Community

Le Baron Brie from Fromagerie Milleret: a whole 1 kg wheel of French soft cheese with a bloomy white rind and a creamy, mild centre (60% fat in dry matter).

Typical use: Cheese boards, baked brie, sandwiches and burgers, cutting to order at the deli counter.

• France

Le Baron P'tit Brie: a small 125 g French brie in its own wooden box, soft and creamy with a bloomy rind. Lactose free (<0.01 g/100 g).

Typical use: Individual servings, baking whole in its box, cheese plates, room service and cafés.

• France

Sterilgarda Selezione Bar whole milk for baristas: 100% Italian, microfiltered and enriched with protein for a dense, creamy foam. Long-life (UHT).

Typical use: Cappuccino, latte and flat white foam, hot chocolate.

• Italy

Sterilgarda microfiltered whole milk, 100% Italian, long-life (UHT).

Typical use: Coffee, baking, sauces, desserts.

• Italy

Sterilgarda Italian ricotta in a 500 g carton, with no preservatives and a long shelf life.

Typical use: Cheesecake, cannoli and pastry fillings, stuffed pasta, lasagne.

• Italy

Sterilgarda sour cream with 24% fat, made in Italy with 100% natural ingredients.

Typical use: Dips, toppings for potatoes and tacos, sauces, baking.

• Italy